Directions:
Place chocolate, sugar, milk, butter, corn syrup and salt in saucepan. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 1 full minute. Cool to lukewarm. Add vanilla and beat until thick enough to spread.

Recipe Notes
For the chocolate in the cake portion of the recipe I used 3 ounces of a fine dark chocolate bar (70% cacao Lindt). It was not very chocolatey so I added 2 ounces of bittersweet chocolate.
For the chocolate in the frosting portion, I tried using the same chocolate as above and again it was not enough chocolate so I added an ounce of bittersweet chocolate.
There are some errors with the frosting portion of this recipe. Water is listed as an ingredient, however it is not mentioned in the instructions. I added it in the beginning with all of the other ingredients.
Bring the frosting to a boil very slowly to allow the sugar to melt properly and mingle with the rest of the ingredients. As it nears boiling, stir constantly and briskly. The frosting will look very liquid-y as it cools. I gave it a brisk stir every few minutes to help it thicken.

Guest Blogger, Joanne M., a Smart Perks employee, has a daughter interning as a pastry chef! The apple pie doesn’t fall far from the family tree.